On to recipe #2 for the week! I was craving all three ingredients to this recipe but was not sure how to pull it off. I love grilled pineapple and have my own guacamole recipe so I searched on Pinterest for recipes to loosely follow for the spices.
2 ripe avocados mashed but still a little chunky
1/2 red onion finely chopped
1 medium jalapeño seeded and finely chopped
1 plum tomato seeded and finely chopped
a fist full of cilantro chopped
juice of 1/2 a lime – use the whole lime if it’s not very juicy
3-4 pineapple rings grilled or broiled (make sure the pan is non stick) – chopped
Mix in a bowl and set aside
This is where it gets iffy so use your own judgment on measurements based on what you like. This is just a guideline
1lb of thawed and peeled shrimp
1/4 cup EVOO
1 tbsp. chili powder
1 tbsp. cumin
1/4 tsp of cayenne pepper
1/4 tsp paprika
juice of 1/2 lime
Mix together in a bowl and add shrimp. Let this sit for 15-20 minutes
Heat a medium or large pan ( depending on the size of the shrimp ). Add contents to the pan and sauté until shrimp is cooked. Squeeze the lime juice on the shrimp about half way through.
Put a layer guac on your soft taco of choice then add shrimp and enjoy!
I did not think this was as spicy as I expected it to be. I loved the flavor of the pineapple with the guac! I did forget to add the plum tomatoes but I did not miss them this time around. Dan added Sriracha to his because he likes his food hot like that.
This is a quick and easy recipe that would be great for summer grilling with a mojito to wash it down.